Here is a good recipe I found that offers a little indulgence without all the fat. This recipe promises to cut the calories and fat without sacrificing flavor. The unsweetened cocoa in this recipe adds an antioxidant kick that will satisfy your chocolate cravings and help chase away oxidative stress.
Midnight Fudge Cake
Ingredients
1 cup of Sugar In The Raw (Turbinado sugar)
2 large eggs
2 (2.5 ounce) containers of "baby food" prunes
1 1/4 cup nonfat milk
1 teaspoon (tsp) vanilla
2 cups oat flour
1 tsp baking soda
1 tsp baking powder
1 tablespoon (tbs) Stevia with fiber
2/3 cup unsweetened cocoa
2 tsp instant coffee powder (decaf, if you prefer)
Directions for cake- Preheat oven to 350F. Grease and line (with parchment paper) two 8 or 9 inch cake pans. Cream sugar, eggs, and prunes. Add milk and vanilla; whisk well. Measure and whisk dry ingredients together and whisk into liquid ingredients, mixing well. Pour batter into pans and bake for 20-25 minutes. Cake is done when you insert toothpick and it comes out with some moist crumbs on it. Cool for 10 minutes in pan, remove from pan and wrap in plastic wrap or cover with plastic wrap and a towel until ready to frost.
Chocolate Fudge Frosting
Ingredients
1/2 cup Sugar in the Raw
1/4 cup unsweetened cocoa powder
1/3 cup nonfat milk
1/4 cup Earth Balance (buttery spread)
1/2 tsp instant coffee
pinch salt
1 tsp vanilla
Directions for frosting- In saucepan combine sugar, cocoa, milk, Earth Balance spread, coffee and salt. Bring to boil and boil for 2-3 minutes, stirring constantly. Remove from heat, add vanilla and continue stirring until frosting begins to cool and thicken slightly (as soon as you feel it thicken, stop stirring and pour over cake to frost). Serves 12
So here's the breakdown- 219 calories, 5.2 grams (g) fat (1.7 g saturated fat);17g carbohydrate;6.2g protein;4.7g fiber;32 milligrams (mg) cholesterol; 64 mg sodium.
Enjoy!